Recipe courtesy of Robert Irvine
55 min
20 min
4 servings


  • 2 medium to large golden beets
  • 1/4 cup grapeseed oil, divided
  • 5 tablespoons rice wine vinegar
  • 1/4 cup Chinese mustard
  • 1/4 cup honey
  • 2 tablespoons sesame oil
  • Salt and freshly ground white pepper
  • 2 cups shredded cabbage (a mixture of napa and bok choy)
  • 1/2 cup fresh spinach leaves
  • 3 tablespoons goat cheese


Preheat the oven to 350 degrees F.

Peel and then generously coat the beets with 2 tablespoons of grapeseed oil and put on a sheet pan or cookie sheet. Roast until they are tender, about 20 to 25 minutes. The beets are finished roasting when the exterior is tender to the touch.

In a medium bowl, add the vinegar, mustard, honey and sesame oil and whisk until blended. Slowly add the remaining 2 tablespoons of grapeseed oil and whisk until emulsified. Season, to taste, with salt and pepper. In a large bowl, combine the shredded cabbage mixture and spinach. Heat a medium saute pan over high heat, add 2 tablespoons of the dressing and all of the cabbage and spinach mixture. Toss until the mixture is slightly wilted and well coated with the dressing. Remove from the heat to a large platter. Slice the beets into 1/4-inch disks and stack alongside the cabbage and spinach mixture, alternating the beets and goat cheese. Drizzle with the remaining dressing and serve.


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